I used to make a lamb roast but now I prefer the rack of lamb because you can have it ready very quickly. I cut the rack into individual chops and they take barely 5 minutes to cook. I learned over the years that there is no reward for slaving over the dinner while your guests are socializing without you - with this recipe, you can spend less cooking and more time hanging out with your guests! This a yummy summer change up for the outdoor barbeque menu where you don't mind picking up the chop by bone and nibbling on it -- also fabulous all year long if you have an indoor electric grill. Serve it with your favorite side dishes!

Method

Method Chop up the rosemary, parsley and add a little olive oil and the balsamic vinegar, and the juice of a lemon. Mix together, then rub the oil over the cutlets and season both sides of them.

Sprinkle with Spanish paprika, sea salt, and pepper. Let to marinate for a while while you prepare the side dishes. When you are ready to cook them at the last minute If the cutlets are about 1.5cm (3/4 inch thick), just give them 3 or 4 minutes on each side until they’re really golden. This should cook them medium. (To be honest, I’m not really into really rare lamb cutlets, but if you prefer them like that then cook for a little less time.)

I served this with tiny new potatoes, and green beans cooked with mushrooms and onions. But in the heat, a green salad, a fresh baguette with cold butter, and a chilled glass of rose, would be even better....

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